Roast pumpkin spiced soup recipe vegan gluten free

This roast pumpkin spiced soup recipe is really a way to sneak tofu into our food without my husband noticing. He’s a pumpkin fan and not fond of tofu so I saw this a wonderful opportunity.

This pumpkin soup is also full of vegetable goodness, with spinach and zucchini sneaked in for good measure. I used indian biryani paste as a way to spice things up a little. I’m not a natural in the kitchen so I use spice pastes where possible. There ain’t nothin wrong with a bit of help!

The roast pumpkin gives the soup a wonderful caramel taste. I served this with quinoa chia bread with hummus and olive oil. The garnish is some paprika, pink himalayan rock salt and crushed pistachios. YUM!

Slice pumpkin into 1cm wide slices, and cut each slice into 2 or 3 pieces for faster cooking.

Place pumpkin in an oven safe dish, drizzle with oil and bake in a fan oven at 180 degrees for about 30 minutes or until the pumpkin is soft. Once it’s done, remove from oven and remove the skin from each piece of pumpkin.

In the meantime chop the onion, mince the garlic and fry off in 1 tablespoon of oil.

About The Author

I'm Vanja and I'm a vegan living in Sydney. I was brought up vegetarian from the age of 8. I have been vegan from January 2013 and it was the kindest decision I have ever made.
I'm the website and graphic designer here at The Power Plant, as well as a contributing author. I take my own food photos and I love creating new recipes. In real life I'm a marketing consultant at Stace & Co.